Pickled Pink Eggs | Rowena G's Recipes

Ingredients

• 1 medium red beetroot, unpeeled
• 1 1/3 cups apple cider vinegar
• 1/4 cup granulated sugar
• 1 teaspoon whole black peppercorns
• 5 small dried red chiles
• One 3-inch cinnamon stick
• 1 teaspoon coriander seeds
• 3/4 teaspoon salt
• 12 large eggs
• 2 tablespoons yellow mustard seeds
• 1 large egg yolk
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon cold water
• 1 cup canola oil
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons honey
• 1 teaspoon Dijon mustard
• Fine sea salt and freshly ground black pepper, to taste